Pumpkin Chicken Meatballs with Brown Butter Sage Sauce
This pumpkin chicken meatball recipe is the perfect way to bring cozy fall flavors into your dinner rotation. It’s simple enough for beginners yet impressive enough for entertaining. The combination of pumpkin, sage, and brown butter feels seasonal, warm, and comforting — exactly what you want this time of year. Whether you serve it with pasta, potatoes, or just a big salad and crusty bread, this dish is one you’ll make on repeat all season long.
Ingredients
Pumpkin Chicken Meatballs
- 1 lb ground chicken
- 3/4 cup pumpkin puree
- 1/4 cup parmesan cheese
- 1/2 cup breadcrumbs
- 1 clove garlic minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground sage
Brown Butter Sage Sauce
- 3 tbsp unsalted butter
- 6 sage leaves fresh
- 1 clove garlic smashed
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Preheat and Prepare: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
- Mix the Meatballs: In a large bowl, combine ground chicken, pumpkin purée, Parmesan, breadcrumbs, garlic, egg, salt, pepper, and sage. Mix gently with your hands or a fork until just combined. Avoid over-mixing so the texture stays soft and tender.
- Shape and Bake: Scoop about 1½ tablespoons of mixture per meatball and roll into even balls. Place on the prepared baking sheet and bake for 18–20 minutes, or until golden and cooked through to an internal temperature of 165°F (74°C).
- Make the Brown Butter Sage Sauce: While the meatballs bake, melt butter in a large skillet over medium heat. Add sage leaves and smashed garlic. Cook until the butter foams, turns golden, and smells nutty, about 3–4 minutes. Remove garlic, take the skillet off heat, and stir in lemon juice, salt, and pepper.
- Combine and Serve: Transfer baked meatballs into the skillet and toss to coat in the brown butter sauce. If needed, add a splash of chicken broth or pasta water to thin the sauce. Serve hot over fettuccine, orzo, mashed potatoes, or with roasted vegetables.
Notes
For extra flavor, finish the dish with flaky salt and a drizzle of lemon juice before serving. To make it gluten-free, swap breadcrumbs for a gluten-free version. For dairy-free, use vegan butter and nutritional yeast instead of Parmesan.
Nutrition
Serving: 1meatballCalories: 70.52kcalCarbohydrates: 2.94gProtein: 5.22gFat: 4.28gSaturated Fat: 1.93gPolyunsaturated Fat: 0.52gMonounsaturated Fat: 1.48gTrans Fat: 0.08gCholesterol: 34.17mgSodium: 173.98mgPotassium: 150.45mgFiber: 0.41gSugar: 0.51gVitamin A: 1506.09IUVitamin C: 0.77mgCalcium: 26.4mgIron: 0.51mg
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